Turkey, Kale and Rice Soup

• Gluten free

• Meat

  • 1 lb Ground turkey, lean

• Produce

  • 3 Carrots, medium
  • 3 Celery stalks
  • 1/4 cup Flat leaf parsley, fresh
  • 1 tbsp Garlic
  • 4 cups Kale, packed
  • 1/2 Onion, diced (about 1 cup, medium
  • 1 tsp Oregano
  • 1 14 ounce can Tomatoes

• Canned Goods

  • 4 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1 cup White or brown rice, cooked

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese

Found on yellowblissroad.com

Ingredients

• 1 tablespoon olive oil
• 3 medium carrots, sliced into ¼ inch rounds
• ½ medium onion, diced (about 1 cup)
• 3 celery stalks, sliced into ¼ inch pieces
• 1 pound lean ground turkey
• 1 teaspoon oregano
• 1 tablespoon minced garlic (about 3 cloves)
• 1-14 ounce can diced tomatoes, drained
• 4 cups low sodium chicken broth
• 1 cup cooked white or brown rice
• 4 cups kale, packed, coarsely chopped
• ¼ cup chopped fresh flat-leaf parsley
• Shredded Parmesan cheese, if desired
• Salt & pepper

Directions

• In a 5 quart soup pot, heat olive oil over medium-high heat. Add onions, carrots and celery and cook, stirring often, for about 8-10 minutes or until vegetables begin to brown and soften.
• Add ground turkey, breaking into small chunks. Season with a pinch of kosher salt. Continue to stir frequently until meat is completely cooked; about 5-7 minutes. Drain any fat from the pot.
• Add oregano and garlic and stir for about a minute.
• Pour in chicken broth, tomatoes and rice. Bring to a boil.
• Stir in kale and season with salt and pepper. Cover and simmer for 15 minutes, or until vegetables are tender.
• Taste and adjust seasonings as needed.
• Divide into bowls and serve hot. Garnish individual bowls with parsley and Parmesan, if desired.